Chai Spice Apple Pie

Chai Spice Apple Pie

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Pastry for a 8 inch two-crust pie

6 Granny Smith apples, peeled , 2 thinly sliced 4 sliced in 1/4 inch slices, divided

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1 tsp. cinnamon

1/4 tsp. cardamom

1/2 tsp. allspice

1/4 tsp. salt

juice from 1 lemon

1 tablespoon butter

2 tablespoons tapioca

2 tsp. vanilla extract

1 tablespoon heavy cream

sanding sugar

Preheat oven to 400 degrees.

In a saute pan add the 1/4 sliced apples, lemon juice, sugars, cinnamon, allspice, cardamom, salt and butter; saute until apples are just tender. Remove from heat allow to cool. Once cooled add to a large bowl along with the vanilla extract tapioca and remaining thinly sliced apples. Toss well to combine. Place in a lined 8 inch pie plate; cover with top crust. Crimp edges around pie. Brush with heavy cream and sprinkle with sanding sugar. Place on foil lined baking sheet and bake for about 50-60 minutes or until bubbly.

Quick Apple and Dried Cherry Strudel

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1 box filo dough

about 1/2 cup melted butter

Filling:

Soak 2/3 cup dried cherries in Cherry Kirsch for at least 1 hour

2 1/2 lbs. Granny Smith apples, peeled, cored and thinly sliced

zest and juice of 1 lemon

1/2 cup brown sugar

1/2 cup granulated sugar

1/4 tsp cinnamon

1/4 tsp. almond extract

*More sugar may be needed based on the tartness of the apples.

Bread Crumbs:

1/2 cup butter

1 1/2 cups dry bread crumbs

3 tablespoons sugar

In a skillet , add the bread crumbs , sugar and butter; stir until browned. Remove from heat; set aside. In a large bowl prepare the filling; combine all ingredients. Add half the bread crumbs to the filling ingredients and toss to combine. On a damp cloth laid on a work surface place 1 sheet of filo dough; lightly brush with butter repeat 3 more times. Sprinkle the lower edge of the filo with the half the reserved bread crumbs. Place half the filling over the line of bread crumbs. Using the damp cloth as a tool, begin rolling the filled filo up like a jelly roll.

Gently roll onto a baking sheet lined with parchment; set aside. Repeat for the second strudel. Brush tops with butter. Bake in a preheated oven of 400 degrees for about 25 minutes or until golden brown. Remove from oven and dust with powdered sugar. Serve warm or cold.

Pork Tenderloin and Apple Compote Sliders

Pork Tenderloin and Apple Compote Sliders

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Apple Compote:

2 tsp. olive oil

2 shallots, chopped

3 cloves garlic, minced

3 Granny Smith apples, peeled and sliced thin

1 small onion, julienned

1/2 cup dry sherry

1 Tablespoon fresh Tarragon

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 tsp. black pepper

salt, to taste

Nut Spread:

1/2 cup pecans, toasted

3/4 cup mascarpone cheese

2 tablespoons milk

2 cloves garlic, minced

1 tablespoon Dijon mustard

4 dashes Tabasco

salt and pepper, to taste

Pork Tenderloin:

2 lbs. pork tenderloin, cleaned

salt and pepper

1 tablespoon olive oil

Baby Spinach

6-12 rolls , depending on size

Apple Compote:

Heat the olive oil in a pot over high heat. Saute the onions, garlic, and shallots until fragrant. Add the apples and toss to combine. Pour in sherry until nearly all the liquid has reduced. Add the tarragon, vinegar, and brown sugar, and cook until the sugar dissolves. Salt and pepper; to taste. Remove from heat and set aside.

Nut Spread:

Place the pecan in the bowl of a food processor and process until finely chopped. Add the mascarpone, milk, garlic, Dijon mustard, and Tabasco; process until smooth. Adjust seasoning with salt and pepper; to taste. Set aside.

Pork Tenderloin:

Preheat oven to 350 degrees. Heat oil in  a large pan until smoking hot . Season the pork with salt and pepper. Add to pan and sear on all sides, about 3 minutes on each side. Place pan in oven and bake tenderloin for about 8 minutes for medium done. Let rest for 5-10 minutes and slice thin.

Cut rolls in half. Spread with nut spread. Place a layer of spinach on bottom part of rolls. Add slices of pork and top with apple compote.

Delicious Apple Cake with Creme Anglaise

Apple Cake

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1/2 cup brown sugar

1 cup sugar

1/2 cup butter, room temperature

2 eggs, room temperature

1 cup buttermilk, room temperature

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. cinnamon

2 1/2 cups flour

1 tsp. vanilla

3 cups, peeled, diced apples

Topping:

1/3 cup brown sugar

1/3 cup granulated sugar

1 tsp. cinnamon

1/2 cup toasted chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 9×13 inch pan.

Cream the butter and sugars together. Add the eggs, one at a time. Add the dry ingredients, buttermilk and vanilla; beat until combined well. Stir in apples. Spread batter evenly into the prepared pan. Combine the topping ingredients well. Sprinkle top evenly with topping. Bake 50-55 minutes until done. Allow to cool. Serve with whipped cream or creme anglaise sauce.

Creme Anglaise

2 cups half-and-half

1 vanilla bean, split

1/2 cup sugar

4 egg yolks, room temperature

In a large saucepan, combine the half-and-half with the vanilla bean; heat until small bubbles begin to form around the edge. In another bowl whisk together the egg yolks and sugar just until well combined.  Temper the egg mixture with a small amount of hot milk whisked in, then add the tempered egg mixture to the remaining hot milk mixture. Stir constantly until mixture thickens. Strain mixture through sieve. Serve right away or store in refrigerator.

Apple Tartlets with Cornmeal Crust

Apple Tartlets with Cornmeal Crust

Crust:

6 tablespoons plus 1 tsp. butter, room temperature

1/2 cup sugar

2 egg yolks

1 cup flour

1/3 cup cornmeal

1/2 tsp. salt

 

Filling:

4 Granny Smith apples, peeled, cored and slice in 1/4 inch slices

2 tablespoon sugar

1 tsp. flour

2 tablespoons cornmeal , divided among the 4 tarts

 

2 tablespoons heavy cream

1 egg yolk

sanding sugar for top crust

 

Crust:

In a bowl of a food processor fitted with a metal blade add all the ingredients and process until combined. Wrap dough in plastic wrap and refrigerate at least 30 minutes. Preheat oven to 375 degrees. After dough is chilled, divide into quarters. Roll each piece out on plastic wrap and covered with plastic wrap. Slide the rolled dough to fit a 4 inch tart pan with removable bottom. Trim off extra dough  and reserve for the top crust. Re[eat with remaining 3 tarts. Place the lined tart pans in the refrigerator for 30 minutes until well chilled. Bake until crust is golden, about 10 minutes. Remove from oven.

Filling:

Divide the 2 tablespoons cornmeal among the 4 tart shell; sprinkle on bottom of each tart.

In a bowl combine the apples, flour and sugar. Add a little bit more sugar if apples need extra sweetness. Stir to combine. Arrange the apples in the cooked tart shells.

Roll out the leftover dough in the same manner as before and top each tart with a top crust. seal the edges. Beat the egg yolk and heavy cream until well combined. Lightly brush on top crust. Sprinkle with sanding sugar on top. Place on lined baking sheet. Bake for about 1 hour or until crust is golden and apples are tender. If there’s a concern about the bottom crust getting too dark, place another sheet pan under the sheet pan the tarts are baking on.

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Cupcakes:

1 1/2 cups sugar

1 cup vegetable oil

3 eggs

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

3 cups Granny Smith apples, peeled and diced

1 1/2 cup toasted and chopped walnuts, divided

1 jar store bought caramel sauce

Preheat oven to 350 degrees.

Line muffin pans for 24 cupcakes.

In a saute pan saute the apples and 1/2 cup sugar until caramelized. Set aside and allow to cool.

In a large bowl , beat the 1 cup sugar, oil and eggs on low until blended. Add the flour, cinnamon, baking soda, vanilla and salt; beat on low just until blended. Stir in caramelized apples and 1 cup nuts.

Divide equally among the muffin cups. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Careful not to over bake. Cool 10 minutes in pan and then remove from pan to cool completely. Frost once cooled.

Cinnamon Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2 tsp. cinnamon

2-3 tsp. milk

4 cups powdered sugar

3 peeled and cored apple sliced into 24 slices

2 tablespoons brown sugar

1 tablespoon butter

Saute the apple, butter and brown sugar until caramelized. Set aside to cool completely.

In a bowl of a stand mixer, beat all the ingredients smooth and fluffy.

Pipe frosting onto the cupcakes. Place a caramelized apple slice on top of each cupcake. Sprinkle with nuts and drizzle store bought caramel sauce over the top.

Cupcakes:

1 1/2 cups sugar

1 cup vegetable oil

3 eggs

2 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. vanilla

1/2 tsp. salt

3 cups Granny Smith apples, peeled and diced

1 1/2 cup toasted and chopped walnuts, divided

1 jar store bought caramel sauce

Preheat oven to 350 degrees.

Line muffin pans for 24 cupcakes.

In a saute pan saute the apples and 1/2 cup sugar until caramelized. Set aside and allow to cool.

In a large bowl , beat the 1 cup sugar, oil and eggs on low until blended. Add the flour, cinnamon, baking soda, vanilla and salt; beat on low just until blended. Stir in caramelized apples and 1 cup nuts.

Divide equally among the muffin cups. Bake 30-35 minutes or until toothpick inserted in the center comes out clean. Careful not to over bake. Cool 10 minutes in pan and then remove from pan to cool completely. Frost once cooled.

Cinnamon Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. vanilla

2 tsp. cinnamon

2-3 tsp. milk

4 cups powdered sugar

3 peeled and cored apple sliced into 24 slices

2 tablespoons brown sugar

1 tablespoon butter

Saute the apple, butter and brown sugar until caramelized. Set aside to cool completely.

In a bowl of a stand mixer, beat all the ingredients smooth and fluffy.

Pipe frosting onto the cupcakes. Place a caramelized apple slice on top of each cupcake. Sprinkle with nuts and drizzle store bought caramel sauce over the top.